I did not have high hopes for this soup. I mean, come on, rhubarb?? In soup??? Well, it totally works! You barely taste a hint of it with each bite, but it’s good! Really good! This soup is pretty easy to make. A word of warning, though, if you choose to use a blender to mix it all up. The directions say to remove the center piece of the blender lid to allow steam to escape. This is obviously a very important piece of information, one that I chose to ignore. You should do this, or you *might* have tiny pieces of lentils all over your kitchen. I’m just sayin’.
Rhubarb-Lentil Soup with Crème Fraîche
(Cooking Light, May 2008)
1 1/2 cups boiling water
3/4 cup dried petite green lentils
2 cups finely chopped carrot
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley
2 cups chopped rhubarb (about 12 ounces)
4 cups fat-free, less-sodium chicken broth (I used vegetarian chicken broth)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill (I omitted)
6 tablespoons crème fraîche
Dill sprigs (optional)
1. Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; sauté for 4 minutes. Add rhubarb, and sauté for 3 minutes. Drain lentils, and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
3. Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.
4. Combine chopped dill and crème fraîche in a small bowl. Serve crème fraîche mixture on top of soup; garnish with dill sprigs, if desired.
Amount per serving
Calories from fat: 29%
Saturated fat: 3.3g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.4g